Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, squash, spinach and chickpea salad. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Squash, spinach and chickpea salad is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Squash, spinach and chickpea salad is something which I’ve loved my whole life.
Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Make the dressing by stirring together the sesame paste, water, lemon juice and grated garlic. Season to taste with the salt and pepper.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook squash, spinach and chickpea salad using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Squash, spinach and chickpea salad:
- Get Medium butternut squash (1kg)
- Make ready 2-3 red onions
- Make ready 2 tbsp olive oil
- Make ready 1 tbsp red wine vinegar
- Prepare Salt
- Make ready Pepper
- Get 4 tsp smoked paprika
- Prepare 2 x 400g tins of chickpeas
- Get 200 g spinach
Arrange potatoes cut side down and roast until squash and potatoes are browned underneath and nearly tender,. The spinach will wilt and the chickpeas will heat through. Stir stew, adding the lime juice and cilantro. Who says spinach salads are only for spring?
Instructions to make Squash, spinach and chickpea salad:
- Wash, deseed and roughly chop the squash. Chop the red onions into thick slices. Add these to 1 or 2 roasting tins, ensuring they are in a single layer. Mix with the oil and vinegar, salt, pepper and paprika.
- Place into a preheated oven (180degC) for 20 mins.
- Add the chickpea and a little more seasoning if you like and return to the oven for another 20 mins.
- Scatter the roasted veggies over a bed of washed spinach. Drizzle with a little more olive oil and red vinegar.
Use autumn's tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there's no reason to save it for holidays–serve it along with chicken or pork for a healthy weeknight. Variations on Greek Chickpea Salad with Spinach: Make it vegan, ditch the dairy. You could add chopped walnuts and sunflower seeds, these are particularly good in this salad. I like baby spinach with this but kale or lambs lettuce works really well too.
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